Apple Blueberry Cake Food

APPLE BLUEBERRY COFFEE CAKE

Steps:

• Preheat oven to 375 degrees and grease a 9" circular cake pan or an 8x8 square baking pan.
• In a small bowl, mix together flour, sugar, lemon zest, baking powder, cinnamon, all spice and salt.
• In a separate mixing bowl, lightly mix together oil, egg, vanilla extract, and milk.
• Make a well in the center of dry ingredients, and pour wet ingredients into it. Stir gently, as to not over stir the mix.
• Once just combined, fold in chopped apples and blueberries. Pour into your pan and set aside.
• In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan. Use a rubber spatula to swirl the topping.
• Bake for 25 minutes or until your cake tester comes out clean.
• While the cake is cooling, make the icing by stirring together the powdered sugar, vanilla extract and milk. Drizzle over the top of the coffee cake.
• Serve warm, or cool.

SIMPLE BLUEBERRY APPLE PIE

Steps:

• Preheat the oven to 400 degrees F.
• For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes.
• Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside.
• Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation.
• Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar.
• Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set.

BANANA APPLE & BLUEBERRY SURPRISE CAKE

Steps:

• Preheat oven to 400 degrees.
• Arrange sliced apples on a baking sheet and drizzle honey over them. Bake at 400 degrees for 10-15 minutes until apples are moist and tender.
• Remove apples from the oven and lower the oven temperature to 350 degrees.
• In a large bowl, mash bananas and brown sugar until creamy, don't worry if there are a few lumps.
• Add the apple sauce and eggs and beat with a whisk until well combined.
• Add the flour, almond meal, baking powder, cinnamon, nutmeg, and ginger; use a spatula to fold together.
• Grease the cake pan with melted butter and arrange one layer of apple slices on the bottom of the pan.
• Pour half the banana batter into the pan, and arrange a second layer of apples around the outside edges.
• Spoon frozen blueberries into the center area of the cake and gently cover with the remaining batter.
• Bake the cake in 350 degree oven for about 1 hour; check it at 45mins.
• Serve with natural yoghurt and a drizzle of honey.

APPLE BLUEBERRY CAKE

Steps:

• Melt butter in the cream/milk. Cool.
• In a large bowl, mix sugar and eggs for 1-2 minutes at medium speed.
• Add cooled butter mixture, flour, baking powder and salt. Mix until smooth (batter will be thick).
• Spread into greased and floured 13x9 pan. Bake at 350 for 45-50 minutes until a knife inserted into the center comes out clean.

APPLE BLUEBERRY CRISP

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a 9-in. square baking dish coated with cooking spray. For topping, combine the oats, brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly; sprinkle over fruit. , Bake at 350° for 30-35 minutes or until topping is golden brown and fruit is tender. Serve warm with ice cream.

APPLE-BLUEBERRY BUCKLE

Steps:

• Place apples in a large bowl and toss with 3/4 cup sugar, 2 tablespoons cinnamon, nutmeg, and lemon juice. Cover the bowl and place in refrigerator.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Beat softened butter and 3/4 cup white sugar together in a large bowl until creamy; beat in egg.
• Mix 2 cups flour, baking powder, and salt together in a small bowl. Stir flour mixture into butter mixture, alternating with milk, until fully incorporated. Fold in blueberries.
• Arrange apples in a single layer in the bottom of the prepared baking dish. Pour blueberry batter over apples.
• Mix 2/3 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon together in a bowl; cut in cold butter until mixture is crumbly. Sprinkle crumb topping over batter.
• Bake in the preheated oven until a toothpick inserted in the center of the buckle comes out clean, 40 to 45 minutes. Cool on a wire rack.

BLACKBERRY & APPLE CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter a 22cm round loose-bottomed cake tin and line the base with baking parchment. Beat the butter and caster sugar together in a large bowl until it is light and fluffy. Gradually pour in and beat the eggs, a little at a time, until you have used two-thirds, adding flour if it curdles. Fold in the remaining egg, the ground almonds and finally the flour, and combine everything gently.
• Add two-thirds of the apples to the cake mixture and all the blackberries. Turn the mixture into the prepared tin and smooth it out evenly. Scatter the remaining apples over the surface of the cake. For the topping, sprinkle over the cinnamon, demerara sugar and butter. Bake for 50-55 mins or until a skewer comes out clean. Remove the cake from the oven and scatter on the toasted hazelnuts. When the cake is cool, dust lightly with icing sugar. Serve in slices.

APPLE-BLACKBERRY CAKE

Steps:

• Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the milk, and eggs in another bowl. Whisk into flour mixture.
• Spread batter evenly into prepared pan. Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with whipped cream if desired.

BLUEBERRY APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter.
• Beat 2 cups whole wheat flour, rolled oats, butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt in a bowl with an electric mixer on medium speed until the mixture is pea-size and crumbly, 3 to 5 minutes. Refrigerate until ready to use.
• Combine apples, blueberries, 1/4 cup brown sugar, 1/4 cup white sugar, 2 tablespoons whole wheat flour, lemon juice and zest, 1 teaspoon cinnamon, and nutmeg in a large bowl; transfer to prepared baking dish. Sprinkle crumble mixture over fruit mixture.
• Bake in preheated oven until topping is browned and fruit is bubbly, 35 to 45 minutes.

APPLE BLUEBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees.
• Spread apple pie filling on bottom of 9 x13 baking dish.
• In a bowl, mix together blueberries and 3/4 cup sugar; spoon over apple pie filling in pan.
• Sprinkle cake mix evenly over the fruit then drizzle with melted butter.
• Sprinkle with walnuts and remaining 1/4 cup sugar.
• Bake 45-50 minutes, or until golden and bubbly.